-
Paleo Instant Pot Buffalo Chicken Soup {Keto, Whole30} w/ Stovetop and Slow Cooker Options
Whether it’s for game day or just a random Thursday, this Paleo Instant Pot Buffalo Chicken Soup brings the classic flavors of Buffalo Chicken wings, in a cozy, comforting soup. Ready in no time in the Instant Pot, it can also be made in the slow cooker or on the stove top. It’s also Whole30 and Keto compliant.
You guys know that my Buffalo roots run deep! I don’t mess around when it comes to Buffalo-inspired food, especially not Buffalo Chicken Food. See also: Buffalo Chicken Sweet Potato Sliders, Buffalo Style Loaded Sweet Potato Fries, Grilled Buffalo Wings, Buffalo Chicken Fingers! I told you, this love affair runs deep and I have no plans of ending things! Clearly, even after 5 years in Southern California – you can take the girl out of Buffalo, but you can’t take the Buffalo out of the girl.
-
Gluten-free and Paleo Super Bowl Recipes
Gluten-free and Paleo Super Bowl Recipes
Whether you care about the teams in this year’s Super Bowl or not, this list of over 75+ Gluten-free and Paleo Super Bowl Recipes is sure to make your party a touchdown! Every single recipe here is gluten-free and grain-free, most are Paleo and lots are Whole3o compliant! This round-up of Super Bowl Recipes will ensure that you have a tasty kick-off to your Super Bowl feast! Promise.
Appetizers and Small Bites
- Smoky Shoestring Sweet Potato Fries from Tasty Yummies
- Grain-free Crispy Chicken Skewers with Mustard Aioli from Tasty Yummies
- Spicy Orange Sriracha Chicken Wings from Tasty Yummies
- Spicy Orange Sriracha Cauliflower Wings from Tasty Yummies
- Grain-free Salmon Cakes with Old Bay Aioli from Tasty Yummies
- Buffalo Style Loaded Sweet Potato Fries from Tasty Yummies
- Buffalo Chicken Sweet Potato Sliders from Tasty Yummies
- Salt and Vinegar Kale Chips from Tasty Yummies
- Italian Style Chicken Sliders from Tasty Yummies
- Greek Lamb Meatballs from Tasty Yummies
- Baked Plantain Fries with Garlic Avocado Dipping Sauce from Tasty Yummies
- Perfect Baked French Fries from Tasty Yummies
- Grain-free Stuffed Mushrooms from Tasty Yummies
- Curry Kale Chips from Tasty Yummies
- Sticky BBQ Korean Chicken Wings from So Let’s Hang Out
- Oven Fries from Balanced Bites
- Shrimp Stuffed Mushrooms from Nom Nom Paleo
- Chile Lime Chicken Wings from Nom Nom Paleo
- Baked Saucy Garlic Wings from Lexi’s Clean Kitchen
- Spinach & Artichoke Stuffed Mushrooms from Balanced Bites
- Carne Asada Fries from Downshiftology
- Taco Stuffed Zucchini Boats from Downshiftology
- Herbed Cassava Flour Tortilla Chips from Downshiftology
- Rosemary and Vanilla Bourbon Spiked Nuts from The Feisty Kitchen
- Bacon Deviled Eggs from The Feisty Kitchen
- Shrimp and Avocado Stuffed Mushrooms from The Feisty Kitchen
- Crispy Paleo Plantain Chips from The Feisty Kitchen
- Paleo Chicken Pineapple Meatballs from Stupid Easy Paleo
Dips and Salsas
- Creamy Dairy Free Spinach Dip from Tasty Yummies
- Chipotle Almond Dip / Spread from Tasty Yummies
- Green Tahini Sauce from Tasty Yummies
- Restaurant Style Salsa from Tasty Yummies
- Roasted Garlic Kale Hummus from Tasty Yummies
- Eggplant and Roasted Red Pepper Dip from Tasty Yummies
- Roasted Red Pepper and Feta Dip from Tasty Yummies
- Mango Avocado Salsa with Fried Green Plantains from Nom Nom Paleo
- Basic 4 Guacamole from Balanced Bites
- Creamy Cauliflower Hummus from Balanced Bites
- Quick and Easy Homemade Guacamole from So Let’s Hang Out
- Kale, Spinach and Artichoke Dip with Greek Yogurt from So Let’s Hang Out
- Bacon and Beef Liver Pate from So Let’s Hang Out
- Jalapeno Crab Dip from Stupid Easy Paleo
Soups, Stews & Chilis
- Crock Pot Chicken Chili with Squash and Kale from Tasty Yummies
- Grass-fed Beef Chili from Tasty Yummies
- Instant Pot Beef Stew from Tasty Yummies
- Slow Cooker Chicken Chili Verde from Tasty Yummies
- Game Day White Chicken Chili from Lexi’s Clean Kitchen
- Fiesta Chicken Soup from So Let’s Hang Out
- Sweet and Smokey Bacon Chili from The Feisty Kitchen
- Paleo Clam Chowder from Stupid Easy Paleo
- Buffalo Chicken Soup from Predominantly Paleo
Mains
- Greek Lamb Gyro Bowls with Tzatziki from Tasty Yummies
- Cauliflower Sloppy Joes from Tasty Yummies
- Greek Lamb Burgers from Tasty Yummies
- Lettuce Wrapped Grain-free Sweet Potato and Broccoli Veggie Burgers from Tasty Yummies
- Grain-free Baja Fish Taco Bowls from Tasty Yummies
- Chipotle Barbacoa Burrito Bowls with Cilantro Lime Cauli-Rice from Tasty Yummies
- Salsa Verde Chicken from Balanced Bites
- Slow Cooker Margarita Beef from So Let’s Hang Out
- Slow Cooker Cuban Brisket Taco Bowls from So Let’s Hang Out
- Soy and Ginger Crock Pot Pork Ribs from So Let’s Hang Out
- Slow Cooker Beef Brisket with Bourbon BBQ Sauce from So Let’s Hang Out
- Slow Cooker Kalua Pork from So Let’s Hang Out
- Slow Cooker Pork Carnitas from The Feisty Kitchen
- Shredded Beef and Onions from Stupid Easy Paleo
Sweets
- Dark Chocolate Nut Butter Cups from Tasty Yummies
- Chocolate Covered Stuffed Dates from Tasty Yummies
- Dark Chocolate Bark Bites from Tasty Yummies
- Perfect Grain-Free Chocolate Chip Cookies from Tasty Yummies
- Grain-free Churro Cupcakes from Tasty Yummies
- Salted Caramel Panna Cotta from Tasty Yummies
- Salted S’mores Bites from Downshiftology
- Espresso Candied Pecans from Lexi’s Clean Kitchen
- Chocolate Truffles from Nom Nom Paleo
- Dark Chocolate Bark from Stupid Easy Paleo
-
Spicy Orange Sriracha Cauliflower “Wings”
Today is a special one, I decided to create a second version of the Spicy Orange Sriracha Chicken Wings that I am also sharing here today, but swapping in veggies for the meat. Let it be known that I hate putting food words in quotes. It’s stupid. I will acknowledge this. But… sometimes it’s the only option. Cauliflower does in fact NOT have wings. I’m aware of this. Maybe if you fed it Red Bull, but otherwise no. OK. Not funny. Sorry. I digress, there really isn’t a good name for these. “Cauli-wings” is tempting, but let’s just be real, I don’t think this is a good choice if we’re talking SEO, google and keywords, do people even use that term? Blah blah. So here we are, another blog post with quotes. I’m rolling with it.
It may seem odd to be sharing, on the same day, a chicken wing recipe, along with a matching cauliflower “wing” recipe. But here’s the reality, I freakin’ LOVE vegetables you guys. They make my soul happy, they make my belly sing and if you are asking me, they are just always the best choice. I’ll eat the heck out of a chicken wing, don’t get me wrong, but if I can have a real-food veggie option, I want that,
tooinstead! Read the rest of this entry » -
Spicy Orange Sriracha Chicken Wings
It’s Super Bowl week and according to my hubby, it’s illegal to celebrate the big game without chicken wings! I grew up in Buffalo, spent more than 30 years there and Mark spent the better part of 10 years living there, so we know a thing or two about good chicken wings. In those parts, they make their appearance at nearly every gathering, party, get together and special occasion. That said, traditional Buffalo-Style chicken wings, while always good, we’ve been there, done that. It was time to mix things up a bit. I know what my husband likes so I created this recipe with him in mind, while for me and my love of veggies, I made a second, even less traditional version, with cauliflower, which you can grab here: Spicy Orange Sriracha Cauliflower “Wings”.
After making several batches of my honey-sweetened orange marmalade this past week, I was inspired to continue creating with it, we have more than enough of it and it’s so delicious I want to put it on everything! This sticky, finger-licking good wing sauce, combines the sweet, tartness of the homemade orange marmalade with the heat from Sriracha! Now that’s a winning team. Read the rest of this entry »
-
Buffalo Style Loaded Sweet Potato Fries
The thing about being a mindful eater, about being aware of every single thing that you put into your face, for those of us who take the time to truly learn about food – is that it’s really hard to un-know what you discover as you dig deeper. While I truly believe that knowledge is power, if you allow it, that knowledge it can overpower and it can consume you. Back to that magical word you are probably sick of hearing from me, but here it is again. Balance. Aligning your knowledge and your intuition with the real world, being around other people, holidays and special occasions. It isn’t easy, but it’s totally possible.
As I continue on in school, the Nutritional Therapy Program with the NTA, I learn more and more every day. My eyes are opened and I can, in vulnerable times, find myself being fearful of food in a way that I never have before. Questioning food, where it is sourced from, the foods used in restaurants, etc., these have all been a very integrate part of my life these past 10 years, but now I truly feel like I am interrogating the wait staff at most restaurants. At times, I can see how dietary changes, strict protocols, elimination diets, etc – how they can breed disordered eating, if we aren’t careful. I know all of this will settle as I become more at comfortable with the new bits I am learning, but mostly I know I can always fall back into my old trusted way of knowing… that homemade is always better. When you make it yourself, you can always be certain you know what you are eating and you don’t have to fear the food you consume. When you want to veer off and indulge a little, you can do it without the guilt and without the worry.
This week, as I take on the Super Bowl, I encourage you to think out of the box, literally and make what you can, yourself. Swap in real foods and trust that updating a recipe to be a little bit healthier will likely be well-received by everyone else, if you are smart about it. This week, I am bringing you homemade, healthier, but still a little naughty, snacks, treats and bites. Because after all, a football party is not a football party without some good ‘ol fashioned finger food.
French fries of any and every kind, those are my true weakness. My Achilles heel. My Kryptonite. Take away all the candy, cookies, cakes and breads, I don’t care, but don’t take my fries! We’ve spent a fair amount time in school discussing fats and oils and learning that most restaurants, when frying, are using hydrogenated or worse, trans fat oils. Unless a restaurant makes their fries in a high quality fat, suitable for high heat, these days I just have to pass. It’s not easy, but it’s also not worth it. I make my consessions where I can, but I am no longer willing to do so here.
-
Roasted Garlic & Kale Hummus – Gluten-free + Vegan
This time of year, I am taking in all the green that I can, while it is still here. Sure the fall is the most colorful time of year around here, but the winters in Buffalo are long, cold and definitely lacking in greenery and fresh local produce.
What better way to celebrate the remaining green and fresh flavors of the summer than a simple dip featuring two of my favorite flavors – roasted garlic and fresh raw kale! I grabbed some beautiful local garlic and kale from the farmers market, and let those be the start and I created my recipe from there.
This hummus is simple to put together and it is filled with layers of incredible flavors. And as with any hummus, this one would be great with rice crackers, tortilla chips, fresh raw veggies, on pizza, in wraps or sandwiches or heck, even just by the spoonful.
This post was originally shared on the Free People Blog BLDG, as part of my ongoing series.
[print_this]Roasted Garlic & Kale Hummus – Gluten-free + Vegan
Makes approximately 2-3 cups
- 1 bulb of fresh garlic
- 1 large can (25 ounces) organic garbanzo beans (chickpeas)
- 1/3 cup fresh lemon juice
- 1/4 cup tahini, well stirred
- 1 1/4 teaspoons coarse or kosher salt
- 1 small bunch kale, stems removed and roughly chopped, about 2 to 3 tightly packed cups
- 1-2 tablespoons olive oil
- Red pepper flakes or black pepper
Start by roasting your garlic. Preheat the oven to 400ºF. Peel away the outer layers of the skin from the garlic bulb, leaving the skins of the individual cloves intact. Cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the head of garlic in the center of a small piece of foil. (You can also place it in a baking pan or muffin tin covered with foil). Drizzle a couple teaspoons of olive oil over the top, using your fingers to make sure the garlic head is well coated. Close the foil around the garlic tightly. Bake for 30-35 minutes, or until the cloves feel soft and tender. Take it out of the oven and allow it to cool so you can touch it. Using a knife or a fork, press down on each clove to squeeze the garlic out of the skin.
Make your hummus. Reserving 1/4 cup of the liquid, rinse and drain chickpeas. Place chickpeas and reserved liquid in a food processor. Add in the kale, freshly squeezed lemon juice, tahini, roasted garlic, salt and a little freshly ground black pepper or red pepper flakes. Process until smooth. I drizzle in just a bit of olive oil while its processing, it makes it even smoother and gives it a nice, subtle taste. Sprinkle a bit of red pepper flakes or smoked paprika and drizzle a bit of olive oil on top when serving. Serve with your favorite gluten-free goodies like rice crackers, tortilla chips, raw veggies, or serve it on a sandwich, in a wrap and more. To store, refrigerate in an airtight container up to 1 week. [/print_this]
